EditorialThe Garibaldi, built on a frothy Italian mix of red bitter liqueur (usually Campari) and fresh juice, ideal for straddling the line between late-morning beverage and afternoon cocktail, in New York, April 5, 2022. Food styled by Monica Pierini. (Bobbi Lin/The New York Times)
EditorialA frothy adaptation market is just one sign of the rapid evolution of the podcast industry. But some worry that big money will stifle the D.I.Y. spirit that has driven much of its success. (Hudson Christie/The New York Times)
EditorialA frothy adaptation market is just one sign of the rapid evolution of the podcast industry. But some worry that big money will stifle the D.I.Y. spirit that has driven much of its success. (Hudson Christie/The New York Times)